| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Breads, German | 1 | Servings | |
INGREDIENTS
| 300 | g | Flour, wheat |
| 350 | g | Flour, rye |
| 700 | g | Leaven |
| 20 | g | Salt |
| 20 | g | Yeast, fresh |
| 300 | cc | Water, 40°C |
| 100 | cc | Apple-Juice |
| 5 | g | Pepper, green from Madagascar |
INSTRUCTIONS
Prepare the pepper as following three days before baking. Give pepper in 100 cc apple-juice and change every day. Give the flour in a pot, mix well with pepper, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Cover and let rest for 30 min. Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume. Bake in preheated oven at 225°C for 70 min. If you divide the paste in two parts the baking time would be 50 min. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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